Food manufacturers are always looking for ways to extend shelf life. They want to achieve this without altering the physical or chemical properties of foodstuffs, or adding any unnatural ingredients. Modified Atmosphere Packaging (MAP) is the ideal solution. This natural method is rapidly gaining in popularity around the world. It can also complement alternative preservation methods.

We have developed a range of application-specific packaging solutions under our MAPAX® brand. Synergizing our vast knowledge of food science, gas mixtures and packaging, MAPAX extends shelf life – the natural way.

We work closely with food research institutes in many countries, e.g. SIK (Sweden), VTT (Finland), Campden (UK), and have numerous food-processing customers worldwide. To create the best atmosphere for each application, we also collaborate closely with suppliers of packaging materials and machines. Several factors affect the packaging atmosphere: the foodstuff and its properties, microbial activity, hygiene requirements, the pre-packaging delay and temperature. The permeability and other properties of the packaging material, the free gas volume within the package, and the residual oxygen level are also important.

For example, in the case of low fat products with a high moisture content, MAP inhibits the growth of microorganisms. For products with a high fat content and low water activity, oxidation protection is the primary objective.

The technology

MAPAX gas mixtures usually consist of normal atmospheric gases, such as carbon dioxide (CO2), nitrogen (N2) and oxygen (O2). Microbial growth can also be inhibited with the help of other gases like nitrous oxide (N2O), argon (Ar) and hydrogen (H2). These gases can be applied individually, or mixed according to specific ratios.

CO2, for instance, is most effective in inhibiting microorganisms (such as mold and other common aerobic bacteria). It does this by dissolving into the food’s liquid and fat phase, reducing its pH value. It also penetrates biological membranes, causing changes in permeability and function. As an inert gas, nitrogen is primarily used to prevent oxidation by replacing oxygen in packaging. Owing to its low solubility in water, nitrogen also helps to prevent package collapse by maintaining the internal volume.

Although the oxygen level should be as low as possible in most food packages, meat is an exception. Here, oxygen helps to preserve the oxygenated form of myoglobin, which gives meat its red colour. It is also allows fruit and vegetables to breathe.

Tailored packages

We deliver a range of MAPAX® solutions dedicated to the needs of the following industries:

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